CN104585827B - A kind of Folium Nelumbinis fermented product and preparation method thereof - Google Patents
A kind of Folium Nelumbinis fermented product and preparation method thereof Download PDFInfo
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- CN104585827B CN104585827B CN201510025715.7A CN201510025715A CN104585827B CN 104585827 B CN104585827 B CN 104585827B CN 201510025715 A CN201510025715 A CN 201510025715A CN 104585827 B CN104585827 B CN 104585827B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/145—Gasseri
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
Abstract
The present invention provides a kind of Folium Nelumbinis fermented product and preparation method thereof.The method comprises the steps: 1) Folium Nelumbinis is soaked in water, crushing and beating, prepare serosity；2), after adding medium component in serosity, access Leuconostoc mesenteroides and carry out the first fermentation, prepare the first fermentation liquid；3) in the fruit and vegerable liquid that pH value is 4.5～6, add pectase and carry out enzymolysis processing, prepare enzymolysis fruit and vegerable liquid；4), after adding medium component in enzymolysis fruit and vegerable liquid, access compound lactobacillus and carry out the second fermentation, prepare the second fermentation liquid；5), after adding medium component in the second fermentation liquid, access mulriple yeasts and carry out the 3rd fermentation, prepare the 3rd fermentation liquid；6) it is centrifuged after the first fermentation liquid and the 3rd fermentation liquid being mixed, after centrifuged supernatant homogenizing, sterilizing, prepares Folium Nelumbinis fermented product.This fermented product is in good taste, unique flavor, has the functions such as good immunomodulating and antioxidation, is suitable for crowd in extensive range.
Description
Technical field
The present invention relates to a kind of fermented product, particularly relate to a kind of Folium Nelumbinis fermented product and preparation method thereof.
Background technology
Folium Nelumbinis belongs to perennial herb emergent aquactic plant, and all there is plantation on the many ground of China, mostly is and views and admires use.But
Folium Nelumbinis has plurality of health care functions, and it cures mainly summer-heat excessive thirst, dizziness of having a headache, it has been investigated that in Folium Nelumbinis also
Containing alkaloid, flavonoid glycoside, body metabolism can be helped, invigorate.
The existing eating method of Folium Nelumbinis is and water boil to drink.But Folium Nelumbinis self multifilament, and table
Numerous micron-sized waxiness mastoid process structure is adhered in face, so active component therein is difficult to discharge, simultaneously
Folium Nelumbinis bitter in the mouth, so widespread acceptance is the highest.At present, have and on a small quantity Folium Nelumbinis is processed into the relevant of beverage
Report.Such as, notification number is that the patent of CN 101810657B discloses a kind of tea beverage containing Folium Nelumbinis,
Wherein dry Folium Nelumbinis 1-5%, white sugar 1-3%, really glucose syrup 1-3%, citric acid 0.1-0.2%, Fructus Mali pumilae
Acid 0.1-0.2%, beta-schardinger dextrin-0.5-1.0%, sodium erythorbate 0.1-0.2%, sodium hexameta phosphate
0.05-0.2%, vitamin C 0.01-0.1%, edible essence is appropriate, sodium citrate is appropriate, surplus is water,
This beverage has certain heat clearing away profit summer-heat function, and is adjusted by adding the bitterness to Folium Nelumbinis self,
But additive is too much, and long-term taking is unfavorable for health.
The patent of Publication No. CN104031798A discloses the production method of a kind of Folium Nelumbinis fermented beverage wine,
Being extracted with ethanol, sucrose solution successively by Folium Nelumbinis, the extracting solution obtained uses yeast to ferment, though
So using ethanol, sucrose solution to extract makes extraction ratio and mouthfeel increase, but the effective one-tenth in Folium Nelumbinis
Divide and be not fully utilized, and mouthfeel is the most single.
Summary of the invention
The present invention provides a kind of Folium Nelumbinis fermented product and preparation method thereof, is used for solving lotus of the prior art
The technological deficiencies such as leaf series products composition is single, palatability is poor, health care is limited.
The present invention provides the preparation method of a kind of Folium Nelumbinis fermented product, comprises the steps:
1) Folium Nelumbinis is soaked in water, crushing and beating, prepares serosity；
2), after adding medium component in described serosity, access Leuconostoc mesenteroides and carry out the first fermentation,
When the pH value of fermentation liquid reduces by more than 0.5, and terminate when the content of reducing sugar of fermentation liquid is less than 1.5%
Described first fermentation, prepares the first fermentation liquid；
3) in the fruit and vegerable liquid that pH value is 4.5～6, add pectase and carry out enzymolysis processing, prepare enzymolysis fruit
Vegetables liquid；
4), after adding medium component in described enzymolysis fruit and vegerable liquid, access compound lactobacillus and carry out second
Ferment, terminates described second fermentation, prepares the second fermentation liquid when the pH value of fermentation liquid reduces by more than 0.5；
Wherein, described compound lactobacillus is selected from streptococcus thermophilus, Deshi Lactobacillus, bacillus acidophilus, rhamnose
Lactobacillus, lactobacillus casei, Lactobacillus paracasei, Lactococcus garvieae, leuconostoc lactis, Lactobacillus brevis,
In Lactobacillus plantarum more than four kinds；
5), after adding medium component in described second fermentation liquid, access mulriple yeasts and carry out the 3rd
Ferment, terminates described 3rd fermentation when the total sugar content of fermentation liquid is less than 2%, prepares the 3rd fermentation liquid；Its
In, described mulriple yeasts is selected from rice wine yeast, saccharomyces sake, beer yeast, yellow wine yeast and fruit wine
Two or more with wine yeast；
6) by centrifugal after described first fermentation liquid and described 3rd fermentation liquid mixing, to centrifuged supernatant homogenizing,
After sterilizing, prepare Folium Nelumbinis fermented product.
In the preparation process in accordance with the present invention, described Leuconostoc mesenteroides can select Leuconostoc mesenteroides dextrorotation
Dextranicum (L.mesenteroides subsp.dextranicum) or leuconostoc mesenteroides sub species cremoris (L.
Mesenteroides subsp.cremoris), and each bacterium of the present invention can use mycopowder or bacterium solution
Mode uses.When using mycopowder, the viable count of described each lactic acid bacteria mycopowder can be 109CFU/g
Left and right, the viable count of each yeast mycopowder can be 1010About CFU/g.Additionally, the bright string of described goldbeater's skin
The inoculum concentration of pearl bacterium (mycopowder) can be 0.05～0.2%, such as 0.1%, described compound lactobacillus (bacterium
Powder) inoculum concentration can be 0.05～0.2%, such as 0.1%, connecing of described mulriple yeasts (mycopowder)
The amount of kind can be 0.01～0.02%.When using bacterium solution, can refer to viable count and the inoculum concentration of above-mentioned mycopowder
Inoculate.Each bacterial strain conventionally can activate according to needs before use.
Described Folium Nelumbinis is not made considered critical by the present invention, and it can be fresh Folium Nelumbinis, it is also possible to be dry lotus
Leaf.In concrete scheme of the present invention, can use fresh Folium Nelumbinis as raw material, its moisture content be 40～
50%.Further, the quality proportioning controlling described Folium Nelumbinis and described water is 1:0.3～0.8, by described
Folium Nelumbinis is crushed to 40～80 mesh.The pH of the serosity prepared by described Folium Nelumbinis is 4.5～6.
In the present invention, described medium component can include carbon source, nitrogen source, inorganic salt, trace element
Deng, those skilled in the art can select suitable culture medium according to the concrete bacterial strain cultivated or compound bacteria
Composition.In concrete scheme of the present invention, described medium component includes living in sugar, peptide, inorganic salt and surface
Property agent in one or more, the mean molecule quantity gross mass of component less than 1000Da in wherein said peptide
Content >=80%.
That is, another aspect of the present invention additionally provides a kind of fluid medium for Leuconostoc mesenteroides fermentation,
It includes serosity, sugar, peptide, inorganic salt and the surfactant after Folium Nelumbinis making beating, and wherein sugar is at described slurry
Mass content in liquid can be 5～10%, peptide mass content in described serosity can be 0.3～
0.8%, inorganic salt mass content in described serosity can be 0.1～0.3%, and surfactant is described
Mass content in serosity can be 0.01～0.1%；This Folium Nelumbinis serosity can be soaked in water by Folium Nelumbinis and beat
Slurry prepares.
Another further aspect, present invention also offers and a kind of ferment for compound lactobacillus and/or mulriple yeasts
Fluid medium, it includes enzymolysis fruit and vegerable liquid, sugar, peptide, inorganic salt and surfactant, and wherein sugar exists
Mass content in described enzymolysis fruit and vegerable liquid can be 5～10%, peptide quality in described enzymolysis fruit and vegerable liquid
Content can be 0.3～0.8%, inorganic salt mass content in described enzymolysis fruit and vegerable liquid can be 0.1～
0.3%, surfactant mass content in described enzymolysis fruit and vegerable liquid can be 0.01～0.1%；This enzyme
Solve fruit and vegerable liquid to prepare by adding pectinase enzymatic hydrolysis in the fruit and vegerable liquid that pH value is 4.5～6.
Further, described sugar can be selected from one or more in glucose, sucrose and lactose, such as
Lactose；Described inorganic salt can be selected from one or more in sodium salt, calcium salt, manganese salt, potassium salt and magnesium salt,
Such as magnesium chloride；Described surfactant can be selected from fatty glyceride, the smooth and poly-mountain of fatty acid Pyrusussuriensis
One or more in pear ester, such as Tween 80 etc..Particularly, to the component of heretofore described peptide without
It is particularly limited to, as long as wherein mean molecule quantity gross mass content >=80% of component less than 1000Da, enters
One step >=90%, uses described peptide can remarkably promote Leuconostoc mesenteroides as nitrogen source and be combined
Lactic acid bacteria and the growth of mulriple yeasts.
The step 2 of concrete scheme of the present invention) in, in described serosity, add sugar, peptide and inorganic salt, make
Described sugar mass content in described serosity is 5～10%, described peptide mass content in described serosity
Being 0.3～0.8%, described inorganic salt mass content in described serosity is 0.1～0.3%, and controls
The temperature of described first fermentation is 22～28 DEG C, and rotating speed is 80～120r/min.Under this condition to goldbeater's skin
Leukonid is fermented, it is possible to improves the mouthfeel of product and promotes the performance of product health care.Additionally,
The pH value controlling this fermentation liquid reduces by more than 0.5 (pH value of such as fermentation liquid is 4.5～5), and sends out
The content of reducing sugar of ferment liquid is less than 1.5%, not only contributes to avoid product tart flavour overweight and affect palatability,
And low content of reducing sugar can make product have a more wide applicability, particularly can suitable glycosuria
Patient drinks.
In the present invention, described fruit and vegerable liquid is serosity, juice of making through fruit and/or fruits and vegetables etc.,
Such as can use commercial fruit and vegetable juice etc., the most preferably fruit and vegerable without additives such as any preservative
Natural juice.Further, it is also possible to after choosing fruit and vegetable materials, be crushed to 40～80 mesh, such as 60 mesh, system
Obtain described fruit and vegerable liquid；This particle size range both can improve the speed of fermentation, also helps guarantee fermented product
Mouthfeel.Additionally, the kind of fruit and vegetable materials is the most strictly limited by the present invention, particularly can choose and work as
Ground abound with and/or be easy to processing fruits and vegetables as raw material, such as Fructus Musae, Fructus actinidiae chinensis, Fructus Chaenomelis, grass
The certain kind of berries, Hylocereus undatus, Citrullus vulgaris, Fructus Cucumidis sativi, Fructus Lycopersici esculenti etc.；Further, when choosing fruit and vegetable materials, can be for
The characteristic (such as pH value) of raw material itself carries out reasonably combined, and make the fruit and vegerable liquid pH value made 4.5～
In the range of 6, thus without adding other pH adjusting agent to regulate the pH value of fruit and vegerable liquid, in order to protect
The genuineness of card product.
Pectase of the present invention can by ordinary city available from.Pectin is added in described fruit and vegerable liquid
Enzyme is mainly used in decomposing pectin etc., so that the nutritional labeling of fruit and vegetable materials discharges more thorough, to carry
High raw material availability.Further, the consumption of described pectase is every gram of fruit and vegerable liquid 2～3 unit, and
The temperature controlling described enzymolysis processing is 40～50 DEG C, and the time is 2～3h.
Step 4 of the present invention) in, in described enzymolysis fruit and vegerable liquid, add sugar and peptide, make described sugar described
Mass content in enzymolysis fruit and vegerable liquid is 3～5%, described peptide mass content in described enzymolysis fruit and vegerable liquid
It is 0.3～0.8%；Described compound lactobacillus at least includes streptococcus thermophilus and Deshi Lactobacillus, described thermophilic
Streptococcus, Deshi Lactobacillus are 3:2:(2～5 with the weight proportion of remaining lactic acid bacteria), and control institute
The temperature stating the second fermentation is 18～23 DEG C, and rotating speed is 80～120r/min.
Further, one or more during remaining lactic acid bacteria described can be following first to fourth component:
First component: include bacillus acidophilus and lactobacillus rhamnosus, and bacillus acidophilus and rhamnose
The weight proportion of lactobacillus is (0.5～1.5): (0.5～1.5)；
Second component: include lactobacillus casei and Lactobacillus plantarum, and lactobacillus casei and plant breast bar
The weight proportion of bacterium is (0.5～1.5): (0.5～1.5)；
3rd component: include Lactococcus garvieae and Lactobacillus brevis, and Lactococcus garvieae and Lactobacillus brevis
Weight proportion is (0.5～1): (0.5～1)；
4th component: include Lactobacillus paracasei and leuconostoc lactis, and Lactobacillus paracasei and breast bright
Weight proportion between beading bacterium is (0.5～1): (0.5～1).
Step 5 of the present invention) in, in described second fermentation liquid, add sugar and peptide, make described sugar described
Mass content in second fermentation liquid is 4～8%, described peptide mass content in described second fermentation liquid
It is 0.3～0.8%；And controlling the weight proportion between two primary yeasts in described mulriple yeasts is 1:
(0.8～1.2), the temperature of described 3rd fermentation is 16～20 DEG C, and rotating speed is 40～60r/min.Particularly
In the case of each yeast in mulriple yeasts all uses mycopowder, each yeast weight in mulriple yeasts
Time identical, the local flavor of fermented product is splendid.
Further, any one during described mulriple yeasts is selected from following first to fourth component:
First component: include rice wine yeast and fruit wine and wine yeast, and rice wine yeast, fruit wine with
Weight proportion between wine yeast is 1:(0.8～1.2)；
Second component: include beer yeast and fruit wine and wine yeast, and beer yeast, fruit wine with
Weight proportion between wine yeast is 1:(0.8～1.2)；
3rd component: include between rice wine yeast and saccharomyces sake, and rice wine yeast and saccharomyces sake
Weight proportion is 1:(0.8～1.2)；
4th component: include rice wine yeast, yellow wine yeast and fruit wine and wine yeast, and rice wine ferment
Weight proportion female, between yellow wine yeast and fruit wine and wine yeast is 1:(0.8～1.2): (0.8～
1.2)。
Step 6 of the present invention) in, the weight proportion of described first fermentation liquid and described 3rd fermentation liquid be (4～
6): (4～6).Further, before described homogenizing, can optionally centrifuged supernatant be allocated, such as
Appropriate sugar, peptide etc. can be added improve the mouthfeel of product, improve the health care etc. of product, wherein
Described sugar mass content in centrifuged supernatant can be 8～16%, and described peptide is in centrifuged supernatant
Mass content can be 0.5～2%.
Further, described sugar can include white sugar and brown sugar, and described white sugar and brown sugar are at described sugar
In quality proportioning can be 1:0.5～2.Additionally, described peptide can be collagen peptide, and the former peptide of this peptide
Gross mass content >=80% of the middle mean molecule quantity component less than 1000Da, further >=90%.
The present invention also provides for a kind of Folium Nelumbinis fermented product, prepares according to any of the above-described described preparation method.
The enforcement of the present invention program, at least has the advantage that
1, the present invention uses Leuconostoc mesenteroides to ferment Folium Nelumbinis serosity, the most more efficient releases
The activity of Folium Nelumbinis and nutritional labeling, improve the utilization rate of Folium Nelumbinis, additionally add the health care of fermentation liquid
Function；Meanwhile, the present invention uses compound lactobacillus and mulriple yeasts to ferment fruit and vegerable liquid successively,
Not only ensure that the comprehensive of the nutritional labeling in fermented product and equalize, additionally improving fermented product
Mouthfeel also improves the local flavor of fermented product.
2, the condition of fermentation technology is optimized by the present invention, not only increases fermenting speed, shortens
Fermentation time, the mouthfeel of fermented product, local flavor and the function such as immunomodulating and antioxidation are shown in addition
Write and improve.
3, the Folium Nelumbinis fermented product that prepared by the present invention is in good taste, unique flavor, nutritional labeling general equilibrium,
Instant, this fermented product does not contains any additive, green health；Additionally, it also has good
The function such as immunomodulating and antioxidation, is suitable for crowd in extensive range.
Accompanying drawing explanation
Fig. 1 is that the mice T lymph that ConA is induced by the fermented product of the embodiment of the present invention and reference examples is thin
The evaluation result of born of the same parents' multiplication capacity；
Fig. 2 is the mouse T lymphocyte that LPS is induced by the fermented product of the embodiment of the present invention and reference examples
The evaluation result of multiplication capacity；
Fig. 3 is the anti-oxidation function evaluation result of the fermented product of the embodiment of the present invention and reference examples.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearer, below in conjunction with the reality of the present invention
Execute example, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described
Embodiment be a part of embodiment of the present invention rather than whole embodiments.Based on the reality in the present invention
Executing example, it is every other that those of ordinary skill in the art are obtained under not making creative work premise
Embodiment, broadly falls into the scope of protection of the invention.
Each lactic acid bacteria that various embodiments of the present invention are used is all from Research for Industrial Microbial Germ preservation administrative center
(CICC), each lactic acid bacteria is respectively as follows: leuconostoc mesenteroides sub species cremoris (CICC 22181), thermophilic
Streptococcus (CICC 6219), Lactobacillus delbrueckii subsp. lactis (CICC 22168), bacillus acidophilus
(CICC 6083), lactobacillus rhamnosus (CICC 6153), lactobacillus casei (CICC 6114),
Lactobacillus paracasei (CICC 6236), Lactococcus garvieae (CICC 20392), leuconostoc lactis (CICC
22571), Lactobacillus brevis (CICC 23474), Lactobacillus plantarum (CICC 22143), each lactic acid bacteria
Viable count be about 109CFU/g；
Each yeast is all from Angel Yeast Co., Ltd, and each saccharomycetic viable count is each about
1010CFU/g；
Gallus Domesticus peptide and collagen peptide, purchased from Beijing Zhongshi Haishi Biotechnology Co., Ltd., average in two kinds of peptides
The gross mass content of the molecular weight component less than 1000Da is all >=80%；
Pectase: purchased from Pangbo Bioengineering Co Ltd, Nanning.
Embodiment 1
1, the first fermentation
By Folium Nelumbinis that moisture content is 40% according to weight proportion 1:0.5 be soaked in water (i.e. solid-liquid ratio is 1:
0.5), crushing and beating to 60 mesh, prepared pH value is about the serosity of 5.5；
In above-mentioned serosity, add lactose, Gallus Domesticus peptide and magnesium chloride, make lactose mass content in serosity
Being about 8%, Gallus Domesticus peptide mass content in serosity is about 0.5%, and magnesium chloride quality in serosity contains
Amount is about 0.18%, and after stirring and evenly mixing, the inoculum concentration according to about 0.1% accesses the bright string of goldbeater's skin in serosity
Pearl bacterium carries out the first fermentation, and the temperature controlling the first fermentation is about 25 DEG C, and speed of agitator is 100r/min
Left and right, when the pH value of fermentation liquid reduces by more than 0.5, and the content of reducing sugar of fermentation liquid is less than 1.5%
Time terminate the first fermentation, prepare the first fermentation liquid (pH value is 4.7～5).
Use the cell concentration of spectrophotometry the first fermentation liquid, the results are shown in Table 1.
2, enzymolysis processing
After fresh Fructus Fragariae Ananssae and Radix Dauci Sativae are 2:1 mixing according to weight proportion, it is crushed to 60 mesh, system
Obtain the fruit and vegerable liquid that pH value is about 5；
Adding pectase in above-mentioned fruit and vegerable liquid and carry out enzymolysis processing, wherein the consumption of pectase is every gram of fruit
About vegetables liquid 2.5 unit, and the temperature that controlled enzymatic hydrolysis processes is about 45 DEG C, and the time is about 3h,
Prepare enzymolysis fruit and vegerable liquid.
3, the second fermentation
In described enzymolysis fruit and vegerable liquid, add lactose and Gallus Domesticus peptide, make lactose quality in enzymolysis fruit and vegerable liquid
Content is about 4%, and Gallus Domesticus peptide mass content in enzymolysis fruit and vegerable liquid is about 0.5%, after stirring and evenly mixing,
Inoculum concentration according to about 0.1% accesses compound lactobacillus in enzymolysis fruit and vegerable liquid and carries out the second fermentation, compound
Lactic acid bacteria is made up of streptococcus thermophilus, Deshi Lactobacillus, bacillus acidophilus and lactobacillus rhamnosus, wherein
Weight proportion between streptococcus thermophilus, Deshi Lactobacillus, bacillus acidophilus and lactobacillus rhamnosus is 3:
2:1.5:1.5, and the temperature controlling the second fermentation is about 20 DEG C, and speed of agitator is that 100r/min is left
The right side, terminates the second fermentation when the pH value of fermentation liquid reduces by more than 0.5, prepares the second fermentation liquid (pH
Value is 4.2～4.5).
4, the 3rd fermentation
In above-mentioned second fermentation liquid, add lactose and Gallus Domesticus peptide, make lactose quality in the second fermentation liquid
Content is about 6%, and Gallus Domesticus peptide mass content in the second fermentation liquid is about 0.5%, after stirring and evenly mixing,
Inoculum concentration according to about 0.01% carries out the 3rd fermentation, described mulriple yeasts to accessing mulriple yeasts
It is made up of with wine yeast rice wine yeast and fruit wine, wherein rice wine yeast and fruit wine and wine yeast
Weight proportion is 1:0.8；And the temperature controlling the 3rd fermentation is about 18 DEG C, and speed of agitator is 50r/min
Left and right, terminates the 3rd fermentation when the total sugar content of fermentation liquid is less than 2%, prepares the 3rd fermentation liquid.
5, preparation Folium Nelumbinis fermented product
After above-mentioned first fermentation liquid and the 3rd fermentation liquid are mixed according to weight proportion 1:1,
Under 4000r/min, centrifugal about 15min, carries out homogenizing, sterilizing to centrifuged supernatant, prepares Folium Nelumbinis fermentation
Goods (pH value is 4.4～4.8).
50 experimenters making age level be distributed in 20 years old～80 years old eat the Folium Nelumbinis fermentation of above-mentioned preparation
Goods, and respectively this Folium Nelumbinis fermented product is carried out taste and flavor marking according to following standard:
Mouthfeel scoring criterion: full marks 10 points, wherein sweet taste and persistence length total score meter 3.5 points, tart flavour and
Persistence length total score meter 3.5 points, smooth degree total score meter 1.5 points, lingering taste total score meter 1.5 points in mouth；
Local flavor scoring criterion: full marks 10 points, wherein raw material peculiar fragrance total score meter 3 points, ferment peculiar perfume (or spice)
Taste total score meter 3 points, fragrance mixability total score meter 3 points, other miscellaneous taste total score meters 1 point；
The average score of Folium Nelumbinis fermented product be the results are shown in Table 1.
Embodiment 2
1, the first fermentation
By Folium Nelumbinis that moisture content is 45% according to weight proportion 1:0.3 be soaked in water (i.e. solid-liquid ratio is 1:
0.3), crushing and beating to 40 mesh, prepared pH value is about the serosity of 5；
In above-mentioned serosity, add sucrose, Gallus Domesticus peptide and calcium sulfate, make sucrose mass content in serosity
Being about 5%, Gallus Domesticus peptide mass content in serosity is about 0.4%, and calcium sulfate quality in serosity contains
Amount is about 0.12%, and after stirring and evenly mixing, the inoculum concentration according to about 0.05% accesses the bright string of goldbeater's skin in serosity
Pearl bacterium carries out the first fermentation, and the temperature controlling the first fermentation is about 27 DEG C, and speed of agitator is 90r/min
Left and right, when the pH value of fermentation liquid reduces by more than 0.5, and the content of reducing sugar of fermentation liquid is less than 1.5%
Time terminate the first fermentation, prepare the first fermentation liquid (pH value is 4.2～4.5)；Adopt the bacterium of the first fermentation liquid
Bulk concentration is shown in Table 1.
2, enzymolysis processing
After fresh Fructus Cucumidis sativi and Hylocereus undatus are 1:2 mixing according to weight proportion, it is crushed to 50 mesh, system
Obtain the fruit and vegerable liquid that pH value is about 5.5；
Adding pectase in above-mentioned fruit and vegerable liquid and carry out enzymolysis processing, wherein the consumption of pectase is every gram of fruit
About vegetables liquid 2 unit, and the temperature that controlled enzymatic hydrolysis processes is about 40 DEG C, and the time is about 2h,
Prepare enzymolysis fruit and vegerable liquid.
3, the second fermentation
In described enzymolysis fruit and vegerable liquid, add glucose and Gallus Domesticus peptide, make glucose in enzymolysis fruit and vegerable liquid
Mass content is about 3.5%, and Gallus Domesticus peptide mass content in enzymolysis fruit and vegerable liquid is about 0.4%, stirring and evenly mixing
After, the inoculum concentration according to about 0.08% accesses compound lactobacillus in enzymolysis fruit and vegerable liquid and carries out the second fermentation,
Compound lactobacillus is made up of streptococcus thermophilus, Deshi Lactobacillus, lactobacillus casei and Lactobacillus plantarum, its
Weight proportion between middle streptococcus thermophilus, Deshi Lactobacillus, lactobacillus casei and Lactobacillus plantarum is 3:
2:0.5:0.5, and the temperature controlling the second fermentation is about 22 DEG C, and speed of agitator is that 90r/min is left
The right side, terminates the second fermentation when the pH value of fermentation liquid reduces by more than 0.5, prepares the second fermentation liquid (pH
Value is 4.8～5).
4, the 3rd fermentation
In above-mentioned second fermentation liquid, add glucose and Gallus Domesticus peptide, make glucose in the second fermentation liquid
Mass content is about 4%, and Gallus Domesticus peptide mass content in the second fermentation liquid is about 0.4%, stirring and evenly mixing
After, the inoculum concentration according to about 0.015% carries out the 3rd fermentation, described compound ferment to accessing mulriple yeasts
Female bacterium is made up of with wine yeast beer yeast and fruit wine, wherein beer yeast and fruit wine and wine ferment
Weight proportion between mother is 1:0.8, and the temperature controlling the 3rd fermentation is 20 DEG C, and speed of agitator is
40r/min, terminates the 3rd fermentation when the total sugar content of fermentation liquid is less than 2%, prepares the 3rd fermentation liquid.
5, preparation Folium Nelumbinis fermented product
It is centrifuged after above-mentioned first fermentation liquid and the 3rd fermentation liquid are mixed according to weight proportion 2:3, to centrifugal
Supernatant adds white sugar, brown sugar and collagen peptide, makes white sugar and the brown sugar quality in centrifuged supernatant contain
Amount is about 6%, and collagen peptide mass content in centrifuged supernatant is about 1%, carries out subsequently all
Matter, sterilizing, prepare Folium Nelumbinis fermented product (pH value is 4.6～5.3)；The mouthfeel of this Folium Nelumbinis fermented product
1 is the results are shown in Table with local flavor marking.
Embodiment 3
1, the first fermentation
By Folium Nelumbinis that moisture content is 40% according to weight proportion 1:0.8 be soaked in water (i.e. solid-liquid ratio is 1:
0.8), crushing and beating to 70 mesh, prepared pH value is about the serosity of 5.2；
In above-mentioned serosity, add sucrose, Gallus Domesticus peptide, sodium acetate and Tween 80, make sucrose in serosity
Mass content is about 7.5%, and Gallus Domesticus peptide mass content in serosity is about 0.6%, and sodium acetate is in serosity
Mass content be about 0.3%, Tween 80 mass content in serosity is about 0.05%, after stirring and evenly mixing,
Inoculum concentration according to about 0.2% accesses Leuconostoc mesenteroides in serosity and carries out the first fermentation, controls first
The temperature of fermentation is about 28 DEG C, and speed of agitator is about 110r/min, when the pH value of fermentation liquid reduces
More than 0.5, and terminate the first fermentation when the content of reducing sugar of fermentation liquid is less than 1.5%, prepare first
Ferment liquid (pH value is 4.5～4.7)；The cell concentration of the first fermentation liquid is shown in Table 1.
2, enzymolysis processing
After fresh Fructus Cucumidis sativi, Fructus Fragariae Ananssae, Radix Dauci Sativae are 1:1:1 mixing according to weight proportion, it is crushed to
80 mesh, prepared pH value is about the fruit and vegerable liquid of 5.5；
Adding pectase in above-mentioned fruit and vegerable liquid and carry out enzymolysis processing, wherein the consumption of pectase is every gram of fruit
About vegetables liquid 2.5 unit, and the temperature that controlled enzymatic hydrolysis processes is about 50 DEG C, and the time is about 2h,
Prepare enzymolysis fruit and vegerable liquid.
3, the second fermentation
In described enzymolysis fruit and vegerable liquid, add glucose and Gallus Domesticus peptide, make glucose in enzymolysis fruit and vegerable liquid
Mass content is about 4.5%, and Gallus Domesticus peptide mass content in enzymolysis fruit and vegerable liquid is about 0.7%, stirring and evenly mixing
After, the inoculum concentration according to about 0.2% accesses compound lactobacillus in enzymolysis fruit and vegerable liquid and carries out the second fermentation,
Compound lactobacillus is made up of streptococcus thermophilus, Deshi Lactobacillus, Lactococcus garvieae and Lactobacillus brevis, wherein
Weight proportion between streptococcus thermophilus, Deshi Lactobacillus, Lactococcus garvieae and Lactobacillus brevis is 3:2:
1.5:1.5, and the temperature controlling the second fermentation is about 20 DEG C, and speed of agitator is about 100r/min,
Terminating the second fermentation when the pH value of fermentation liquid reduces by more than 0.5, (pH value is to prepare the second fermentation liquid
4.8～5).
4, the 3rd fermentation
In above-mentioned second fermentation liquid, add glucose and Gallus Domesticus peptide, make glucose in the second fermentation liquid
Mass content is about 6%, and Gallus Domesticus peptide mass content in the second fermentation liquid is about 0.7%, stirring and evenly mixing
After, the inoculum concentration according to about 0.02% carries out the 3rd fermentation, described compound ferment to accessing mulriple yeasts
Female bacterium includes rice wine yeast and saccharomyces sake, and wherein the weight proportion between rice wine yeast, saccharomyces sake is
1:1:1.2, and control the 3rd fermentation temperature be about 20 DEG C, speed of agitator is about 60r/min,
Terminate the 3rd fermentation when the total sugar content of fermentation liquid is less than 2%, prepare the 3rd fermentation liquid.
5, preparation Folium Nelumbinis fermented product
By centrifugal, on centrifugal according to weight proportion 3:2 mixing to above-mentioned first fermentation liquid and the 3rd fermentation liquid
Clear liquid carries out homogenizing, sterilizing, prepares Folium Nelumbinis fermented product (pH value is 4.6～4.9)；This Folium Nelumbinis ferments
The taste and flavor marking of goods the results are shown in Table 1.
Embodiment 4
Except in the second fermentation step, compound lactobacillus by streptococcus thermophilus, Deshi Lactobacillus, addicted to yogurt bar
Bacterium, lactobacillus rhamnosus, Lactobacillus paracasei and leuconostoc lactis composition, wherein streptococcus thermophilus, moral
Between family name's lactobacillus, bacillus acidophilus, lactobacillus rhamnosus, Lactobacillus paracasei and leuconostoc lactis
Weight proportion is 3:2:1:1:1:1；In 3rd fermentation step, mulriple yeasts by weight proportion is
Outside the rice wine yeast of 1:1, yellow wine yeast and fruit wine form with wine yeast, remaining and embodiment 1
Identical, each measurement result is shown in Table 1.
Embodiment 5
Except, in the second fermentation step, compound lactobacillus is by streptococcus thermophilus, Deshi Lactobacillus, plant breast bar
Bacterium, lactobacillus casei, Lactobacillus brevis and Lactococcus garvieae composition, wherein streptococcus thermophilus, De Shi breast bar
Weight proportion between bacterium, Lactobacillus plantarum, lactobacillus casei, Lactobacillus brevis and Lactococcus garvieae is 3:
2:1:1:0.5:0.5 outside, remaining is same as in Example 2, and each measurement result is shown in Table 1.
Reference examples 1
Except, in the first fermentation step, accessing the bright string of goldbeater's skin after adding MRS medium component in above-mentioned serosity
Pearl bacterium is carried out outside the first fermentation, and remaining is same as in Example 1, and each measurement result is shown in Table 1.
Reference examples 2
Active dry yeast is added in the aqueous sucrose solution of 2% by the ratio with mass volume ratio as 1:20, mixed
After closing uniformly, this dry yeast solution is added in the serosity that Folium Nelumbinis crushing and beating prepares and ferments, about 10
After it, being added thereto to sulfur dioxide liquid, wherein sulfur dioxide liquid is 1 with the mass ratio of dry yeast；
2, by fermentation liquid sterilizing, prepare fermented product, each measurement result is shown in Table 1.
Table 1 Fermentation Process of Parameter measures and fermented product marking result
Remarks: "-" represents and do not detects.
As seen from the results in Table 1:
Relative to conventional MRS culture medium, use Gallus Domesticus peptide can remarkably promote the bright string of goldbeater's skin as nitrogen source
The growth of pearl bacterium；Additionally, only use include simultaneously streptococcus thermophilus, Deshi Lactobacillus and other two
Plant the compound lactobacillus of above lactic acid bacteria and include that the mulriple yeasts of two or more yeast is the most right simultaneously
Fruit and vegetable materials ferments, and fermented product can be made to have preferably taste and flavor simultaneously.
Test example 1 immunoloregulation function evaluation
1, the preparation of mouse boosting cell suspension
Draw neck to put to death Balb/c mice, in 75% ethanol, soak 5min disinfection, aseptic
Separate complete spleen, wash away floating blood with PBS, divest connective tissue and fat constituent.Employing syringe is inhaled
Taking about 5mLPBS, insert blowout cell in spleen gently, repetitive operation is transparent to spleen adventitia for several times, residue
Spleen tissue is cut into size 1mm3Fritter, shreds on the 200 mesh stainless steel filtering nets being placed on small beaker,
Grinding with syringe nook closing member, PBS liquid washs, and collects flushing liquor and is centrifuged 5min to centrifuge tube, 1200rpm,
Abandon supernatant, add 3mL erythrocyte cracked liquid, stand 2min, add 10mL PBS and terminate reaction,
1200rpm is centrifuged 5min, abandons supernatant, washes twice with PBS liquid, and 1200rpm is centrifuged 5min, uses
The incomplete culture medium of RPMI-1640 is washed once, and 1200rpm is centrifuged 5min, abandons supernatant, adds appropriate
RPMI-1640 complete medium is (containing 10% hyclone, 100U/mL penicillin, 100 μ g/mL chains
Mycin and 10mM Hepes), adjust cell concentration to 2 × 106Individual cell/mL, Trypan Blue detects
Cell survival rate is more than 95%.
2, each fermented product is on lymphopoietic impact
Fermented product pure water embodiment 1, reference examples 1 and reference examples 2 prepared carries out ladder respectively
Degree dilution, prepares respective gradient dilution liquid.
Above-mentioned splenocyte suspension is joined in 96 well culture plates by 100 μ L/ holes, then adds 10 μ L respectively
ConA (5 μ g/mL), 10 μ L LPS (5 μ g/mL), the gradient dilution liquid of the 10 above-mentioned each fermented products of μ L,
Each gradient does 6 repetitions, and culture plate is placed in 37 DEG C, 5%CO2Incubator in cultivate 72h；With
Time blank (adding 10 μ L pure water) is set.
Use each fermented product of CCK-8 kit measurement that (impact of spleen lymphocyte proliferation ability is used thorn
Swash index (SI) to represent), result is as depicted in figs. 1 and 2.From Fig. 1 and Fig. 2: relative to
Reference examples 1 and the fermented product of reference examples 2, Folium Nelumbinis fermented product prepared by the embodiment of the present invention can show
Write and increase mouse T lymphocyte activity, there is more excellent immunoloregulation function.
Test example 2 anti-oxidation function evaluation
By the fermented product of embodiment 1, reference examples 1 and reference examples 2 respectively with the DMEM training of serum-free
Foster base carries out gradient dilution, prepares gradient dilution liquid；
By HepG2 cell with cell density 2 × 105It is seeded to Tissue Culture Plate, every hole 2ml, is placed in
37 DEG C, 5%CO2Cell culture incubator is cultivated 24h, the most carefully siphons away the cell supernatant in hole, use
HBSS clean once, be separately added into the gradient dilution liquid 2ml of above-mentioned each fermented product, in 37 DEG C,
5%CO2Cultivating 3.5h in cell culture incubator, be subsequently adding fluorescent dye 2 ', 7'-dihydro dichlorofluorescein is double
Sodium acetate (2 ', 7 '-dichlorofluorescin diacetate, DCFH-DA, final concentration of 10 μMs), uses
HBSS carefully cleans three times, is eventually adding antioxygen damage 600 μMs of AAPH of agent；To arrange blank right simultaneously
According to (i.e. adding the DMEM culture medium of 2ml serum-free).
Using flow cytomery intracellular ROS content, the oxidation resistance of each sample selects EC50
Value represents, EC50 is the amount of the antioxidant required for suppressing the generation of intracellular 50%ROS, its
In, EC50 is the least, then it represents that the non-oxidizability of this antioxidant is the best.Result is as shown in Figure 3.By scheming
3 understand: relative to reference examples 1 and the fermented product of reference examples 2, Folium Nelumbinis fermentation system prepared by the present invention
Product have more excellent anti-oxidation function.
Last it is noted that various embodiments above is only in order to illustrate technical scheme, rather than right
It limits；Although the present invention being described in detail with reference to foregoing embodiments, this area common
Skilled artisans appreciate that the technical scheme described in foregoing embodiments still can be modified by it,
Or the most some or all of technical characteristic is carried out equivalent；And these amendments or replacement, and
The essence not making appropriate technical solution departs from the scope of various embodiments of the present invention technical scheme.
Claims (8)
1. the preparation method of a Folium Nelumbinis fermented product, it is characterised in that comprise the steps:
1) Folium Nelumbinis is soaked in water, crushing and beating, prepares serosity；
2), after adding medium component in described serosity, access Leuconostoc mesenteroides and carry out the first fermentation,
When the pH value of fermentation liquid reduces by more than 0.5, and terminate when the content of reducing sugar of fermentation liquid is less than 1.5%
Described first fermentation, prepares the first fermentation liquid；
3) in the fruit and vegerable liquid that pH value is 4.5～6, add pectase and carry out enzymolysis processing, prepare enzymolysis fruit
Vegetables liquid；
4), after adding medium component in described enzymolysis fruit and vegerable liquid, access compound lactobacillus and carry out second
Ferment, terminates described second fermentation, prepares the second fermentation liquid when the pH value of fermentation liquid reduces by more than 0.5；
Wherein, described compound lactobacillus is selected from streptococcus thermophilus, Deshi Lactobacillus, bacillus acidophilus, rhamnose
Lactobacillus, lactobacillus casei, Lactobacillus paracasei, Lactococcus garvieae, leuconostoc lactis, Lactobacillus brevis,
In Lactobacillus plantarum more than four kinds；
5), after adding medium component in described second fermentation liquid, access mulriple yeasts and carry out the 3rd
Ferment, terminates described 3rd fermentation when the total sugar content of fermentation liquid is less than 2%, prepares the 3rd fermentation liquid；Its
In, described mulriple yeasts is selected from rice wine yeast, saccharomyces sake, beer yeast, yellow wine yeast and fruit wine
Two or more with wine yeast；
6) by centrifugal after described first fermentation liquid and described 3rd fermentation liquid mixing, to centrifuged supernatant homogenizing,
After sterilizing, prepare Folium Nelumbinis fermented product；
The quality proportioning controlling described Folium Nelumbinis and described water is 1:0.3～0.8, is crushed to by described Folium Nelumbinis
40～80 mesh；
Step 6) in, described first fermentation liquid is (4～6) with the weight proportion of described 3rd fermentation liquid:
(4～6).
Preparation method the most according to claim 1, it is characterised in that described medium component includes
In one or more in sugar, peptide, inorganic salt and surfactant, and described peptide, mean molecule quantity is little
Gross mass content >=80% in the component of 1000Da.
Preparation method the most according to claim 2, it is characterised in that step 2) in, to described
Adding sugar, peptide and inorganic salt in serosity, making described sugar mass content in described serosity is 5～10%,
Described peptide mass content in described serosity is 0.3～0.8%, described inorganic salt matter in described serosity
Amount content be 0.1～0.3%, and control described first fermentation temperature be 22～28 DEG C, rotating speed be 80～
120r/min。
Preparation method the most according to claim 1, it is characterised in that will selected from Fructus Musae, Fructus actinidiae chinensis,
After two or more fruit and vegetable materials mixing in Fructus Chaenomelis, Fructus Fragariae Ananssae, Hylocereus undatus, Citrullus vulgaris, Fructus Cucumidis sativi and Radix Dauci Sativae
Being crushed to 40～80 mesh, prepared pH value is the described fruit and vegerable liquid of 4.5～6.
Preparation method the most according to claim 1, it is characterised in that the consumption of described pectase is
Every gram of fruit and vegerable liquid 2～3 unit, and the temperature controlling described enzymolysis processing is 40～50 DEG C, the time be 2～
3h。
Preparation method the most according to claim 2, it is characterised in that step 4) in, to described
In enzymolysis fruit and vegerable liquid add sugar and peptide, make described sugar mass content in described enzymolysis fruit and vegerable liquid be 3～
5%, described peptide mass content in described enzymolysis fruit and vegerable liquid is 0.3～0.8%；Described compound lactobacillus
At least include streptococcus thermophilus and Deshi Lactobacillus, described streptococcus thermophilus, Deshi Lactobacillus and remaining breast
Acid bacterium weight proportion be 3:2:(2～5), and control described second fermentation temperature be 18～23 DEG C,
Rotating speed is 80～120r/min.
Preparation method the most according to claim 2, it is characterised in that step 5) in, to described
In second fermentation liquid add sugar and peptide, make described sugar mass content in described second fermentation liquid be 4～
8%, described peptide mass content in described second fermentation liquid is 0.3～0.8%；And control described multiple
The weight proportion closed between two primary yeasts in yeast is 1:(0.8～1.2), the temperature of described 3rd fermentation
Degree is 16～20 DEG C, and rotating speed is 40～60r/min.
8. a Folium Nelumbinis fermented product, it is characterised in that according to the arbitrary described system of claim 1 to 7
Preparation Method prepares.
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| CN104982521A (en) * | 2015-06-26 | 2015-10-21 | 云南农业大学 | Application of lactobacillus plantarum subspecies and lactobacillus casei 1 in horseradish tree leaf fermentation |
| CN105918830A (en) * | 2016-06-12 | 2016-09-07 | 李月华 | Lotus leaf flavored gynura divaricata steamed bun |
| CN107981325A (en) * | 2017-11-16 | 2018-05-04 | 冷琪 | A kind of Gu method supports the production technology of native vatting fermentation ferment |
| US20210092981A1 (en) * | 2017-12-07 | 2021-04-01 | Commonwealth Scientific And Industrial Research Organisation | Sugar reduced products and method of producing thereof |
| US11622561B2 (en) | 2018-01-18 | 2023-04-11 | Third Wave Bioactives, Llc | Fruit and vegetable-based fermentate compositions and methods of making and using the same |
| CN109832618A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of lily fermented product and preparation method thereof |
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| EP0113055A3 (en) * | 1982-11-30 | 1984-09-12 | Kirin Beer Kabushiki Kaisha | Lactobacillus beverage and production thereof |
| CN102870882A (en) * | 2012-09-21 | 2013-01-16 | 马氏庄园南京食品有限公司 | Diet yogurt and preparation method thereof |
| CN103054104A (en) * | 2011-10-21 | 2013-04-24 | 南通市通州区森淼设备安装工程有限公司 | Functional beverage for eliminating summer heat by cooling |
| CN103190665A (en) * | 2013-04-23 | 2013-07-10 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
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| EP0113055A3 (en) * | 1982-11-30 | 1984-09-12 | Kirin Beer Kabushiki Kaisha | Lactobacillus beverage and production thereof |
| CN103054104A (en) * | 2011-10-21 | 2013-04-24 | 南通市通州区森淼设备安装工程有限公司 | Functional beverage for eliminating summer heat by cooling |
| CN102870882A (en) * | 2012-09-21 | 2013-01-16 | 马氏庄园南京食品有限公司 | Diet yogurt and preparation method thereof |
| CN103190665A (en) * | 2013-04-23 | 2013-07-10 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
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Address after: 100015 Beijing, Jiuxianqiao Middle Road, building 24, No., building 6 Patentee after: China Food Fermentation Industry Research Institute Co., Ltd. Address before: 100015 Beijing, Jiuxianqiao Middle Road, building 24, No., building 6 Patentee before: China National Academy of Food & Fermentation Industries |